Best Curried Chicken Recipe Recipe For Chili

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CURRIED CHICKEN



Curried Chicken image

This is a very easy and delicious chicken recipe that goes well served with rice.

Provided by FatManWhoCooks

Categories     Main Dish Recipes     Curries     Chicken

Time 1h25m

Yield 6

Number Of Ingredients 9

1 whole chicken, cut into 8 pieces and skin removed
salt and ground black pepper to taste
1 tablespoon paprika, or to taste
1 tablespoon butter
1 apple, cored and chopped
1 onion, chopped
1 tablespoon curry powder, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 cup half-and-half cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
  • Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g

BEST CHICKEN CURRY



Best Chicken Curry image

Make and share this Best Chicken Curry recipe from Food.com.

Provided by Ratatouille245

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb of cubed chicken or 1 lb beef
1 tablespoon chili powder
2 tablespoons curry powder
1/2 teaspoon ginger
1/2 tablespoon paprika
3 garlic cloves, minced
1/2 onion, chopped
1 tomatoes, chopped
1/2 cup cilantro, chopped
2 tablespoons oil
3 bay leaves
1 -2 big potato
1 big carrot, cut into pieces
1 (13 1/2 ounce) can coconut milk
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
3 ounces water

Steps:

  • Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
  • Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
  • Mix in the coconut milk and water with the onions and chicken.
  • Add the spices and veggies to the milk mixture.
  • Simmer for at least 20-30 minutes. Stirring occasionally.
  • Server over steamed Basmati rice.

Nutrition Facts : Calories 613.7, Fat 45.4, SaturatedFat 24.1, Cholesterol 85, Sodium 730.3, Carbohydrate 29.6, Fiber 5.4, Sugar 5.4, Protein 26.5

CURRY CHICKEN CHILI WITH SRIRACHA



Curry Chicken Chili with Sriracha image

This spicy chili is a great change from your everyday chili. Ground chicken and smashed chickpeas are loaded with jalapeno, spices and a hefty kick of sriracha. The cool cream yogurt and zesty lime are the perfect complement to its hearty heat.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 25

1 inch ginger root
3 cloves garlic
2 jalapeno peppers
1 large white onion
Neutral oil, such as peanut or safflower
1 pound package ground chicken
Salt and pepper
1 tablespoon (a palm full) ground chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons (1/2 a palm full) garam masala
1 to 1 1/2 cups chicken stock
1 can (14 ounces) diced tomatoes
1 cup tomato sauce
3 tablespoons sriracha
1 can (15 ounces) chickpeas, lightly drained
Garlic naan
Melted butter, if desired
2 tablespoons mango chutney, plus more for serving optional
Greek yogurt or sour cream
Thinly sliced scallions or finely chopped chives
Pickled jalapeno peppers, mild or hot
Lime wedges, optional
Blue corn chips, optional
Cilantro leaves, optional

Steps:

  • Gather your ingredients.
  • Peel and grate or mince ginger. Peel and chop or grate the garlic. Halve and seed jalapeno peppers then chop. Peel and chop the onion.
  • Heat a Dutch oven over medium-high heat with oil, 2 turns of the pan. Add chicken and brown and crumble. Season with salt and pepper. Add ginger, garlic, peppers, onions and sweat a few minutes. Add chili powder, cumin, coriander and garam masala and stir a minute more. Add stock, tomatoes, tomato sauce and sriracha. Reduce heat a bit to simmer and thicken.
  • Add chickpeas to a food processor and coarsely chop, 5 to 7 pulses. Add chickpeas to chili.
  • If serving naan, preheat griddle to medium-high, sprinkle with water and cook bread until blistered. Brush with melted butter if desired.
  • Adjust seasonings for the chili and stir in mango chutney if using. Serve with yogurt or sour cream, scallions or chives, pickled jalapeno peppers and any optional toppings.

CURRIED CRAB WITH COCONUT AND CHILI



Curried Crab with Coconut and Chili image

Provided by Curtis Stone

Categories     main-dish

Time 3h5m

Yield 2 servings

Number Of Ingredients 17

2 1/4 pounds live crab
1/4 cup coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
Sea salt
5 1/2 ounces white wine vinegar
2 ounces desiccated coconut
1 tablespoon finely grated fresh ginger
5 garlic cloves
1 large green chile, chopped
1 white onion, chopped
1 tablespoon canola oil
1 medium ripe tomato, diced
10 fresh curry leaves
1/2 ounce fresh turmeric, peeled and finely grated
1 tablespoon chile powder
9 ounces unsweetened coconut milk

Steps:

  • Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
  • Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
  • To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
  • Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
  • Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

COCONUT CURRY CHILI



Coconut Curry Chili image

The coconut, curry, and mango chutney really put the flavor in this one. I put this together one night with what I had, and loved the results. It tastes better the next day, just like most chili. This freezes well. Seriously, you have to try it. Serve by itself, with rice, and/or with naan bread.

Provided by usmcwifey

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

½ pound ground turkey
2 (10.75 ounce) cans tomato soup
1 ¼ cups water
1 tablespoon minced garlic
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
½ cup chopped carrot
¼ cup mango chutney
3 tablespoons curry powder
1 teaspoon onion powder
salt and ground black pepper to taste
½ cup coconut milk, divided

Steps:

  • Break the ground turkey into small pieces into a large skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey.
  • Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through the turkey mixture; bring to a simmer, place a cover on the pot, and cook until the chickpeas are tender, about 15 minutes.
  • Stir 1/4 cup coconut milk through the chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into the chili, stir, and simmer 30 minutes more.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 43.4 g, Cholesterol 27.9 mg, Fat 9.7 g, Fiber 8.6 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 890.4 mg, Sugar 11.8 g

WEST INDIAN CURRIED CHICKEN



West Indian Curried Chicken image

This is a basic West Indian curried chicken recipe. Extremely easy to prepare and delicious with standard Caribbean fare. Peas and rice go great with it!

Provided by DANIELLE2877

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h

Yield 8

Number Of Ingredients 8

3 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces
1 large onion, diced
6 cloves garlic, minced
4 large potatoes - peeled and cubed
2 tablespoons salt
¼ cup Jamaican curry powder
hot pepper sauce to taste

Steps:

  • Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes. Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Cover, and simmer until tender, 30 to 40 minutes. Season to taste with hot pepper sauce.

Nutrition Facts : Calories 574.4 calories, Carbohydrate 36.6 g, Cholesterol 127.7 mg, Fat 31.4 g, Fiber 5.5 g, Protein 36.1 g, SaturatedFat 8.3 g, Sodium 1907.9 mg, Sugar 2.4 g

SPICY INDIAN CHICKEN AND MANGO CURRY



Spicy Indian Chicken and Mango Curry image

I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!

Provided by KIKI810

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 7

2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves - cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced

Steps:

  • Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
  • Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 31.1 g, Cholesterol 57.7 mg, Fat 20.4 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 13.7 g, Sodium 178.7 mg, Sugar 18.4 g

CURRIED CHICKEN BREAST



Curried Chicken Breast image

Loosely based on a recipe I cut from the Daily Herald years ago. I added this, omitted that until it was just right. I use RedGold brand of tomatoes with HOT chili peppers, use whatever level of heat you enjoy. You can swap out for plain tomatoes and leave out the cayenne and it's still yummy. Use a large high sided skillet to contain spatters. I use my non-stick dutch oven. Pre-measuring everything helps.

Provided by Deb Wolf

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon olive oil
3 tablespoons curry powder
1 teaspoon salt
1 teaspoon ground cumin
1/4-1/2 teaspoon cayenne
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
1 1/2 lbs boneless skinless chicken breasts (about 3)
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained (such as Rotel, or RedGold brand)
1/4 cup fresh cilantro, chopped
2 (14 1/2 ounce) cans small whole potatoes, drained
3/4 cup fat free sour cream, at room temperature
1/4 cup raisins

Steps:

  • Measure spices into a small bowl.
  • Place garlic, ginger and onion in another bowl.
  • Place skillet over medium heat, add oil and butter. Wait for the butter to melt.
  • Add the spices; stir and cook for a minute or two until the spices become fragrant.
  • Add onion, ginger and garlic. Cook, stirring frequently, until softened, about 5 minutes.
  • Cut the chicken in half crosswise, so you have 6 evenly sized pieces.
  • Add the chicken and cook 3 minutes, flipping the chicken occasionally.
  • Add potatoes, tomatoes with it's juice and cilantro.
  • Reduce heat if necessary and simmer 20 - 30 minutes until chicken is cooked through.
  • Remove from heat. Stir sour cream into sauce.
  • Serve immediately with hot rice and garnished with raisins.

CURRIED COCONUT CHICKEN



Curried Coconut Chicken image

Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Provided by ROMA

Categories     World Cuisine Recipes     Asian     Thai

Time 1h10m

Yield 6

Number Of Ingredients 10

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Steps:

  • Season chicken pieces with salt and pepper.
  • Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  • Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 16.7 g, Cholesterol 78 mg, Fat 20.9 g, Fiber 2.8 g, Protein 32.2 g, SaturatedFat 13.8 g, Sodium 806.7 mg, Sugar 10.6 g

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